Our Chefs' Recipes

March 2, 2021
Duck Rillettes   INGREDIENTS (serves 4) 4 duck legs 1 small onion, coarsely chopped 1 medium carrot, coarsely chopped 1 stalk celery, coarsely chopped 250 ml white wine 250 ml apple cider (or apple juice) 100 ml duck fat 1 tbsp Sunshine Mix Les Épices de Marie Michèle (émm) or your favourite spice mix 60... Read More
Share:
February 19, 2021
Sylvain Dufour, Chef at the VÜ residence in Sherbrooke, took part in the Un festin pour les yeux competition, organized by Gordon Food Service. The goal? To present a delicious dish devoured first with the eyes, then savored bite by bite. Constantly on the lookout for new flavors, Sylvain presented this elaborate recipe of smoked... Read More
Share:
January 19, 2021
Country-style chicken chowder in a bread bowl   INGREDIENTS (serves 4-6) 100 ml canola oil 1 onion, chopped 100 ml all-purpose flour 1 L chicken broth (homemade or store-bought) 500 ml milk 500 ml potatoes, cubed 100 ml carrots, cubed 100 ml turnips, cubed 100 ml red bell peppers, cubed 100 ml corn kernels, frozen... Read More
Share:
November 10, 2020
Gin-Cured Salmon Gravlax   INGREDIENTS (serves 4) For the gravlax 700 g salmon with the skin on ½ bunch cilantro ½ bunch tarragon 1 bunch dill 60 ml gin 100 ml salt 100 ml sugar 30 ml pepper   For the granita 1 cucumber, coarsely chopped 2 lemons, squeezed 60 ml gin 1 sprig tarragon (leaves only) 5 sprigs cilantro (leaves... Read More
Share:
October 19, 2020
Pork loin with fig and port sauce   INGREDIENTS (serves 4) For the marinade 1 pork loin 2 cloves garlic 1 tbsp dried oregano 2/3 cup canola oil (for the marinade) Salt and pepper 1 tbsp Dijon mustard 1 tbsp port   For the sauce 2 French shallots 2 cloves garlic 4 fresh figs, quartered (set aside for... Read More
Share:
September 9, 2020
Hearty Tofu Chili Soup   INGREDIENTS (serves 4)   454 g (1 lb) firm tofu, cut into small cubes 540 ml (19 oz) stewed tomatoes 540 ml (19 oz) kidney beans, rinsed and drained 1 red pepper, diced 1 medium-size onion, minced 2 garlic cloves, chopped 2 celery stalks, diced 1 litre (4 cups) of chicken stock 60 ml (4 tbsp) olive oil... Read More
Share:
August 12, 2020
Maple-glazed salmon filet with citrus fennel salad   INGREDIENTS (serves 4) To prepare the salmon 4 fresh salmon filets (around 120 g per serving) 1 tbsp. olive oil 1 tbsp. balsamic vinegar 2 tbsp. maple syrup 1 tsp. Dijon mustard 1 tsp. lemon juice Salt and pepper To prepare the fennel salad 2 fennel bulbs ½ red onion 1 pink grapefruit... Read More
Share:
July 16, 2020
Chicken Enchilada Bowls   INGREDIENTS (serves 4)   To prepare the Mexican rice 1 cup parboiled rice 1½ cups water ½ cup tomato juice 1 tbsp Mexican chili powder 2 tbsp vegetable oil Salt and pepper   To prepare the enchiladas ½ Spanish onion, diced ½ green pepper, diced 2 chicken breasts, diced 1 tbsp... Read More
Share:
February 25, 2020
  INGREDIENTS (serves 4) 1 kg yellow beets 400 g goat cheese 300 g cream cheese 100 ml 15% cooking cream 1 tsp garlic powder Salt and pepper to taste   DIRECTIONS Boil the beets in a pot of salted water, then let cool completely.   Peel the beets and thinly slice with a knife or mandoline slicer.   Blend the goat... Read More
Share:
January 21, 2020
Queen Elizabeth cake   INGREDIENTS  1 cup water 1 cup pitted dates, chopped ½ tsp baking soda 1¾ cups flour 1½ tsp baking powder ½ cup butter ¾ cup brown sugar 2 eggs   Icing ½ cup 35% cream ½ cup softened butter 1½ cups brown sugar 1½ cups shredded coconut     DIRECTIONS Line... Read More
Share:
December 18, 2019
Fruit Ketchup   INGREDIENTS    12 tomatoes 4 peaches 4 pears 4 apples 2 onions 3 celery stalks 2 cups brown sugar 2 tbsp pickling spices 1½ cup apple cider vinegar 2 tsp salt   DIRECTIONS   Blanch the peaches and pears.   Peel and dice the apples, peaches, pears, onions and tomatoes.   Add the finely... Read More
Share: